Red Wine Deacidification

Acid contents changing from vintage to vintage depend on climate conditions. That often causes inharmonious wine flavours. The best method to harmonize acidity in red wine certainly is malo-lactic fermentation. But also fine and standard deacidification are applied under certain conditions, for light red wines and in rosé vinification. In exceptional difficult cases double-salt or extended double-salt deacidification can be employed.

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Erbslöh Geisenheim GmbH

Erbslöhstraße 1

65366 Geisenheim, Germany


Phone:+49 6722 708-0
Fax:+49 6722 6098

info@erbsloeh.com